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The Root and Glass Bloody Mary Mix

November 12, 2013 by Elyn

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Let me start this post with a confession. I don’t drink Bloody Marys. You are probably thinking you shouldn’t take my advice on them right about now but hear me out. While I don’t drink Bloody Marys, I absolutely do drink Bloody Mary Mix. See, when I was a child, my mother’s favorite drink was the Bloody Mary and (it being the 80s) she loved ordering them in restaurants where they came garnished with a side salad. Celery, pickles, olives, steamed shrimp. If you could dream it, it came on top of those Bloody Marys. After I got old enough to really start hogging the garnishes, she began just ordering me my own (without the booze, naturally.)

Although the initial allure of the Bloody Mary was the cornucopia of savory delights perched atop it, I soon became quite enamored with the drink itself. Cold, thick, salty, and spicy. For a 5-year-old, I had a pretty adventurous palette and I came to really enjoy Bloody Mary Mix.

Bloody Mary Mix

Believe it or not, I never tried one with booze until I was of legal age. I ordered one in an airport bar about a week after my 21st birthday and. . . Blech. My Bloody Mary was watered down with vodka! Gross. Since then, I’ve tried them a few more times with different spirits. The most acceptable was reposado tequila but I’d still rather have my Bloody Mary’s sans booze, thank you very much. This seems like an odd admission for a cocktail blogger to make but I wired up those taste buds long ago. Naturally, you can take this mix recipe and do whatever you would like with is. I’m sure it is tasty with your choice of spirit (if you’re into that sort of thing.)

This recipe is also missing a very common ingredient, Worcestershire sauce. Initially that came out of a frantic substitution when I realized I was out half way through making my mix (mise en place, people!) but I am beginning to think it was a happy accident. I subbed in soy sauce and balsamic vinegar to make up for it and after getting some Worcestershire and tasting them side-by-side, I think I prefer it this way. It has the added bonus of making this mix vegan (at least until you garnish it with blue-cheese stuffed olives.)

Bloody Mary Mix

The Root and Glass Bloody Mary Mix
  • 32 ounces V-8
  • 3 tablespoons fresh-squeezed lime juice
  • 2-3 tablespoons prepared horseradish
  • 1-2 tablespoons Sriracha
  • 2 tablespoons soy sauce
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon black pepper
  • ½ teaspoon celery seed
  1. Combine all ingredients and mix thoroughly. Adjust to taste but be aware that the horseradish develops over time. Best after at least 6 hours when the ingredients are thoroughly married and chilled.
  2. Serve over ice and garnish with any manner of delicious salty things. If you're in the South, grab some dilly beans or pickled okra. If you're lucky enough to have dinner guests that bring you fancy olives, toss some of those in there.

1 Comment »

  1. Kyra says:

    While you’ll never sway me to thinking that drinking tomatoes makes any culinary sense, I empathize with your garnish history. When my back-home friends turned 21 and added bars to their going-out/visiting repertoire, I hadn’t yet discovered cocktails and they hadn’t yet discovered the scotches I favored… But, conveniently, the bartenders at the fruity-sweet places they favored were totally happy to give a banterific young DD empty glasses falling over from excessive fresh pineapple and orange slices. I don’t think I’ll ever be a Trader Vic fan, but my fervor for those pineapple garnishes did eventually get me to try some hispterier, craftier cocktails built around fresh fruit.

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